White jade balls(bai yu wan zi )

White jade balls

Introduction:

Production steps:

Step 1: material drawing

Step 2: rub the white radish into thin threads

Step 3: add water and bring to a boil

Step 4: put the white radish into boiling water, blanch it, and wash it repeatedly in cold water to remove the radish flavor. I washed it four times, then squeezed out half of the water and put it into the basin for standby

Step 5: put chicken breast into the cooking machine, add scallion, ginger, water 50ml, salt 3G, chicken essence 2G, cooking wine, vegetable oil all, beat into chicken.

Step 6: mix the chicken and radish in the ratio of 1:10.

Step 7: squeeze the prepared meatballs into meatballs, put them on the plate, boil water in the pan, and steam them in the drawer for five minutes.

Step 8: froth carrot

Step 9: add a little water to the pot, boil the water, add 1g chicken essence, 2G salt, stir the water powder evenly, bring to a boil, add the carrot powder to make the soup

Step 10: pour the juice evenly on the ball, and the white jade ball is ready!

Materials required:

White radish: 500g

Chicken breast: 50g

Scallion: 5g

Peeled ginger slices: 2

Egg white: one

Carrot powder: 5g

Salt: 4G

Chicken essence: 3G

Cooking wine: 10ml

Vegetable oil: 10ml

Water: 50ml

Starch: 20ml

Note: after the radish is blanched, it must be washed with water more than several times to get rid of the smell of radish.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Bai Yu Wan Zi